William Angliss Institute

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Fonterra Proud to be a Chef Winner Announced
Fonterra Proud to be a Chef Winner Announced Wednesday, 04 March 2015 William Angliss Institute apprentice chef Sam Smith was awarded the Best Savoury dish at the 16th annual Fonterra Proud to be a Chef Program for his lavender glazed duck with fig, yoghurt and liquorice.
Students Gain Hands–on experience at World’s Longest Lunch
Students Gain Hands–on experience at World’s Longest Lunch Monday, 02 March 2015 More than 100 William Angliss students and staff helped work alongside the Melbourne Food and Wine Festival (MFWF) to provide events, cookery and food and beverage support for the World’s Longest Lunch.
Students Turn Up the Heat for Homeless Lunch
Students Turn Up the Heat for Homeless Lunch Friday, 27 February 2015 58 students from William Angliss Institute’s Youth Learning department joined Hospitality Employment and Training (HEAT) students with Guy Grossi and Chef Arnold Greiner to serve a three course lunch to 150 homeless members...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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